Pecan Crusted French Toast with a Maple-Bacon Syrup

Pecan Crusted French Toast with a Maple-Bacon Syrup

French toast was developed as a way to use day-old stale bread.

French toast recipes are easily scalable. In other words, simply memorize the recipe for 1 serving or 2 slices of bread and then multiply to make more.

The History Of French Toast

Alternative names and variants for French toast include eggy bread, Bombay toast, gypsy toast, and poor knights toast.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia, translated “another sweet dish.”

The recipe says to “Break fine white bread, crust removed, into rather large pieces which soak in milk and beaten eggs, fry in oil, cover with honey and serve” (Source).

Is French Toast Of French Cuisine

It was not until the 17th century that the term “French Toast” appeared in England in a book published in 1660, called The Accomplisht Cook, according to The Oxford English Dictionary.

As with French fries, the name “French” does not designate the country of origin of the dish, but rather is referencing the verb “to French” which means “to slice” in Old Irish. Hence, “French toast” or “sliced toast.”

Stephen Block, editor-in-chief of the Kitchen Project, a site specializing in the study of the origins of recipes writes…

“The name sounds good and the French adjective gives it a high-quality connotation. There’s no chance that ‘Lost Bread’ could have worked. And since the dish was successful and the recipe was easy, the name spread.”

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices sourdough bread

3 large eggs

1/2 cup heavy cream

2-3 tablespoons butter or coconut oil

2 cups chopped pecans

Maple-Bacon Surup

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices of a smoked bacon, could be apple wood or hickory smoked

1 cup real maple syrup

Cut bacon into small pieces and place into a warmed skillet over medium high heat.

Fry until bacon pieces are just crisp, about 4 or 5 minutes.Remove from heat and set aside.

Take about 4-5 tablespoons of bacon fat from skillet and spoon into a small bowl.

Next add maple syrup and bacon bits. Mix in and set aside.

Next spread chopped pecans out on a plate or shallow dish.

Next whisk eggs and heavy cream in a pie dish.

In a skillet over medium high heat add butter or coconut oil, melt and swirl pan to coat bottom.

Dip the bread into the egg mixture, then lightly press both sides into pecans.

Place the bread on the skillet and cook each side about 2 minutes.

Plate and serve with maple bacon syrup.

If you like pecan crusted – than you’ll surely love Breaded Coconut French Toast.

Not into a coating other than egg on the bread. Then how about a Apple-Berry Topped Sourdough French Toast.


Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Pumpkin Pecan Coconut Cake With Cardamom Whipped Cream

Some have asked if a pumpkin is a fruit or vegetable?

A pumpkin, according to The Botanical Society of America, is a fruit because it’s a product of the seed-bearing structure of flowering plants.

Vegetables, on the other hand, are the edible portion of plants such as leaves, stems, roots, bullbs, flowers, and tubers.

Simply put, a fruit contains its seeds, were as vegetable has no seeds.

How The Pumpkin Got It’s Name

The word pumpkin originates from the Greek word pepon, which means “large melon”, something round and large.

The French adapted this word to pompon, which the British changed to pumpion and later the American colonists adapted the word pumpkin.


Try Some Mexican Desserts to Satisfy Any Sweet Tooth


Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Spices are an essential ingredient for fall baking, especially pumpkin pie spice.

This dessert cake though, is not your typical pumpkin spice cake.

The cake contains coconut, which plays off the pumpkin in texture and flavor beautifully.

Close up sopped bite of cake and whipped cream

The pumpkin cake is also topped with whipped heavy cream incorporated with cardamom and sweet shredded coconut,

2 cups all-purpose flour

2/3 cup shredded coconut

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

4 large eggs

3/4 cup coconut oil

1 cup granulated sugar

1 (15 oz) can pumpkin puree

1 cup pecans, chopped

Preheat oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.

In a medium bowl, mix together the flour, coconut, baking powder and soda, salt, cinnamon, ginger, and nutmeg.

In a separate large bowl, add eggs, oil, sugar, and pumpkin puree and beat with an electric mixer until well combined.

Add dry ingredients to pumpkin mixture and beat on low until just combined. Stir in chopped nuts and spread batter in prepared pan.

Bake until center has set, about 25-30 minutes. Remove from oven and let cool for 10 minutes.

Slice and serve topped with fresh whipped cream.


For The Coconut an Pecan Lovers: Coconut Pecan Sugar Cookies


Topping: Fresh Whipped Cream with Cardamom

Fresh whipped cream with Cardamom

1 cup heavy cream

1/4 cup confectioners sugar 

1/4 cup shredded coconut

1/2 teaspoon ground cardamon

Place a large metal bowl with an electric stand or hand beater whipper attachment into the freezer, about 10 minutes.

Metal mixing bowl with whipper attachment
Metal Mixing Bowl and Whipper Attachment

Bowl and whipper along with cream need to be cold, so that the cream whips up fast.

A room temperature bowl and whipper attachment will take longer to whip up the cream.

Add heavy cream to cold bowl. Whip until lite peaks form.

Add powered sugar, cardamom, and coconut. Continue with whipping to incorporate. Whip until picks are firm.

Top whipped cream over s slice of pumpkin cake. Save leftover whipped cream in the refrigerator in an air tight container. Use within 5 days.

Pumpkin Pecan Risotto With Dried Cranberries & Goat Cheese

Despite its appearance, risotto is not a type of rice but rather an Italian dish made with a special high-starch short-grain rice.

Which includes the Arborio, Carnaroli and the Vialone Nano rice.

The Rices Used To Make A Risotto

This special type of rice can absorb quite a bit of liquid without becoming mushy.

A basic risotto is particularly prepared with Arborio rice, bone broth, shallots, butter and salt.

Once you have the basics, you can add just about any other food that you would like.

This risotto includes dried cranberries, pecans, Parmesan cheese, nutmeg, goat cheese, and Italian parsley.

The History Of Risotto

The history of how Risotto became an Italian dish is quit simple.

The story of risotto begins in the 14th century B.C. with the Arabs bringing rice to Sicily and Spain during their rule.

Rice Fields In Northern Italy

Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land.

Till today, the Po Valley (Italy) is one of the largest rice producers in Europe and rice is eaten extensively throughout northern Italy.

Making A Risotto Is Not Time Consuming

Making a risotto with any of the rices we noted at the start of reading this article, takes as long as cooking an Asian rice or Mexican rice.

But the difference is, it is hands on from start to finish. Which is about 20 to 25 minutes. And I will say, It is worth it.

If you prepare a risotto the right way, or in other words, follow the recipe, you will have a creamy delicious risotto.

Pumpkin Pecan Risotto with Dried Cranberries and Goat Cheese

• 4 cups bone broth (or vegetable stock)

• 1 cup canned pumpkin puree

• 2 tablespoons unsalted butter

• 1 shallot (minced)

• 1 teaspoon kosher salt

• 1 teaspoon chopped fresh thyme

• 1 1/2 cups Arborio rice

• 1 teaspoon white wine vinegar red

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 teaspoon nutmeg

• Fresh ground black pepper

• 1 cup crumbled goat cheese

• 1/2 cup dried cranberries

Instructions

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt.

Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again.

Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

Gluten-Free Iron Skillet Pecan Coconut Cake

Gluten Free Iron Skillet Pecan Coconut CakeUsing a cast iron skillet is a great choice for baking as cakes bake evenly while developing a wonderful crust around the edges and bottom.

An iron skillet is an amazing piece of cook-ware your kitchen cannot do without.

Baking a cake in a iron skillet is a fun way to play around with your everyday cake recipes.

You can even use cast iron to make all sorts of muffin or cupcake recipes.

This recipe Gluten Free Iron Skillet Pecan Coconut Cake can also be baked cupcake style in a cast iron cupcake mold.


Read Here 5 Reasons to Love Your Cast Iron Cookware


Gluten Free Iron Skillet Pecan Coconut Cake

1 cup coconut sugar, can also use brown sugar

½ cup gluten free flour

2 cups pecan pieces

¾ cup  semi-sweet dark chocolate chips

½ cup sweeten and shredded coconut

⅔ cup clarified butter, room temperature

2 eggs, room temperature

1 tsp. vanilla extract

Preheat oven to 350 degrees

batter for Gluten Free Iron Skillet Pecan Coconut CakeIn a medium bowl, mix together coconut sugar and gluten free flour.

Next add pecans, dark chocolate chips and coconut, and mix in.

Next add the clarified butter cream butter with the vanilla extract, and mix in.

parchment paper on the bottom of iron skilletPlace a piece of parchment paper in the bottom of a iron skillet (makes for easy removal of the cake). Butter the sides with some coconut oil.

Gluten Free Iron Skillet Pecan Coconut Cake batter in an iron skilletNext spoon in the batter, and place into the preheated oven and bake for 30-35 minutes.

fresh baked Gluten Free Iron Skillet Pecan Coconut CakeLet stand and cool for about 10 minutes.

Gluten Free Iron Skillet Pecan Coconut CakePlate and enjoy!!

After using your iron skillet here is a great way to clean it: How to Care for Your Cast Iron Cookware.

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